Creamy Vegan Potato Soup (With crispy potato topping)

April 10, 2015

A couple years ago my sister in law made me this soup and I was in love. I knew I needed the recipe and have been making it ever since. Neither of us are vegan but this recipe just so happens to be. With her blessing, I’m happy to share it with you today! Thanks Laura :)

This is not just any potato soup, it’s a super creamy, yummy and healthy potato soup! A couple months ago I added a new spin to the recipe, crispy potato topping! Here’s the recipe:

Ingredients:

6-7 large Russet Potatoes (one is for topping)

1 cup chopped green beans

1 can coconut milk

1/4 tsp garlic powder

Olive oil (for topping)

Salt and Pepper to taste

Directions:

Peel potatoes. I find the process really speeds up the more coffee you drink between potatoes ;)

Dice soup potatoes.

Dice topping potatoes very small. Toss with some olive oil, salt and pepper and place them on greased baking sheet. Bake in the oven at 425 degrees for about 20-55 minutes (or until crisped brown) stirring halfway.

Toss soup potatoes in a large soup pan. Fill soup pan with water until potatoes are covered and boil for about 15 minutes or until tender.

Once the soup potatoes are tender, drain water and put potatoes back into soup pan. Remove 2/3 potatoes from pan and put in blender. Add water to blender until potatoes are just covered. Blend until smooth. Pour blended potatoes back into soup pan. This gives a nice balance of smooth and chunky texture.